This is a family favourite in the Philippines



  • 2 cups dry glutinous rice cooked separately

  • 2 cups dry white rice cooked separately

  • 1 cup sliced pork

  • 1 cup of sliced chicken breast

  • 1 cup small peeled cooked prawns

  • 2 cloves garlic crushed

  • 2 onions diced

  • 1 large red bell pepper sliced

  • ½ cup green peas

  • Salt and cracked pepper to taste

  • Oyster sauce

  • Soy sauce

  • Oil

  • 8 cups Chicken, pork stock and seafood stock

  • 1 pinch saffron


  • 8 crab claws steamed and cracked

  • 8 large prawns steamed, unpeeled

  • 6 pcs eggs boiled, peeled and halved

  • 8 pcs. Chicken livers sautéed (optional)


  • 1.


  • 2.

    Mix glutinous rice with white rice then boil the rice mixture with 5 cups of pork, chicken, and saffron Stir once in a while to prevent burning, all the stock needs to be absorbed by the rice, set aside

  • 3.

    In a large pan or wok heat oil and add the garlic and onions and cook quickly

  • 4.

    Add in pork stir until it changes in colour

  • 5.

    Add in the chicken pieces until it's cooked

  • 6.

    Add in sufficient amount of chicken or pork stock and let it boil

  • 7.

    Season the mixture with soy sauce, salt and cracked pepper

  • 8.

    Slowly then add the cooked rice and mix it thoroughly

  • 9.

    Add in red bell peppers

  • 10.

    Add in the green peas

  • 11.

    Add cooked small prawns and mix it all well

  • 12.

    In a separate pan add a little oil and quickly sauté the chicken livers and then the large prawns,

  • 13.

    Add in oyster sauce and salt and pepper to taste.

  • 14.

    You can add also a little amount of broth or stock.

  • 15.

    Set aside.

  • 16.

    Then pour any remaining sauce or stock to the rice mixture and stir and mix it thoroughly, (Not too much)

  • 17.

    Take a large platter and place the rice mixture. When it’s done.

  • 18.

    It’s now time to put the crab claws, the large prawns, boiled eggs and chicken livers on top of the rice to serve. Garnish with sliced shallots

  • 19.

    It's now ready to be served.

  • 20.

    Recipe By Jongjong Duran Fabillar


Arroz Valenciana is fondly dubbed as Poor Man’s PAELLA, since arroz a la paella has more lavish ingredients compared with Valenciana. The major differences between the two are the manner of preparation and special ingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking. The latter uses wine for a flavourful Spanish rice dish and a lot of seafood ingredients. Arroz Valenciana is great for Christmas, Fiestas, weddings, birthdays, and family get-togethers. It’s a complete meal, a one-dish meal of meat and shrimp, rice and vegetables, it’s healthy, too. Recipe By Jongjong Duran Fabillar

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